We have two special blocks of Chardonnay that come from vineyards in the Awatere Valley and Renwick.
The fashion for Chardonnay used to be the big, buttery, oaky wine. Do we care for fashion? Pah! This is a wine that is fresh and has great fruit flavours that expresses the vineyard without the winemaker’s boots stamping all over it.
The wine is pale straw in colour. At bottling in March 2011, this Chardonnay was showing aromas of white peaches with citrus notes combined with hints of spicy oak. The partial wild and malolactic fermentations along with the extended lees maturation in barrel have added complexity and texture to the palate. The wine is lightly oaked and is the perfect tonic after a hard days’ work!
The fruit for this wine was grown in the Awatere Valley and Renwick sub regions of Marlborough. After hand harvesting, the fruit was split into two portions. One portion was wild fermented in French oak barrels, while the other was fermented in stainless steel. The yeast lees in the barrels were stirred regularly over a nine month period to add weight and texture to the wine. Both portions underwent malolactic fermentation. After its time in barrel, the two portions were blended back together. The blend of the two fruit parcels provides a great balance between the vibrant fruit characters that New Zealand is so famous for and the interesting textures derived from the barrel fermentation.